Cheesy Bacon Grits

Cheesy Bacon Grits
Ingredients:
  • 2 packets instant grits
  • 2 Tbsp dry milk
  • 2 Tbsp bacon bits or shelf stable bacon
  • ½ tsp onion powder (not onion salt!)
  • ½ tsp dried diced garlic
  • 2 ounces shelf stable cheddar cheese
Instructions:

At home pack the dry ingredients in a pint freezer or sandwich bag, depending on method used for cooking. Tuck the cheese in with it. Mar bag “Add 1 cup water”.

FBC method:

Dice the cheese up, add to the freezer bag. Add in 1 cup near boiling water stirring well. Seal the bag tightly and let sit for 5 minutes or until cool enough to eat.

Insulated mug method:

Dice the cheese up and add it and the dry ingredients to your mug. Add in 1 cup boiling water and stir well. Cover tightly, and let sit for 5 minutes, or until cool enough to eat.

One pot method:

Dice the cheese up, meanwhile bring 1 cup water to a boil in your pot. Turn off your stove and add in the dry ingredients, then the cheese. Stir well, cover tightly and let sit for 5 minutes, or until cool enough to eat.

Serves 1.
Notes:
Find instant grits in well stocked grocery stores, in the cereal aisle. Make sure they are NOT ‘quick cooking’.
You can sub in fresh cheese or freeze-dried as well, depending on taste/pack weight/length of trip.
To add more fat, use whole fat dry milk.
This meal works well as a savory breakfast or as “polenta” for dinner.
Dry weight of recipe is 5.8 ounces.

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